Poached Salmon with Horseradish Sour Cream

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Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
Kitchen of Light: New Scandinavian Cooking

By Andreas Viestad

Published 2003

  • About

THIS IS THE CENTERPIECE OF THE TRADITIONAL MIDSUMMER NIGHT’S FEAST. THE FISH IS FLAVORED WITH BAY LEAVES, BLACK PEPPERCORNS, AND CORIANDER AND SERVED COLD. WHEN IT IS ALLOWED TO COOL IN THE COOKING WATER, THE FISH DEVELOPS A DEEP, ALMOST SHELLFISHLIKE FLAVOR.

Ingredients

  • One 16-ounce container sour cream
  • 2 teaspoons grated horseradish
  • 2 to 3

Method

To prepare the horseradish sour cream, combine the sour cream and horseradish in a bowl. Add lemon juice to taste. Cover and refrigerate.

To prepare the fish, bring gallons water to a boil in a pot large enough to hold the fish. Add the salt, vinegar, peppercorns, bay leaves, coriander, cl